Let’s say your fasting blood glucose levels were normal. But perhaps your doctor never measured your excessively high blood glucose surges two hours after a meal? Why are doctors overlooking one of the leading causes of premature death which is elevated glucose levels after eating?
Sure, fasting glucose levels are important. High blood sugar is the killer for 2012. It’s the most common disease of aging. It’s a degenerative disease starting early in life and is related to diet. And it’s traced back to undiagnosed glucose control problems.
If you get the shakes after a big meal, you’re on the wrong diet. Maybe you ate too much at one sitting. Maybe you need to eat a small amount protein for breakfast and a small amount of protein with each meal…but not too much, of course, which is tough on your kidneys. But you need to find out why high blood sugar may be the leading reason for your health issues. It’s all about after-meal glucose spikes.
It’s not only about fasting glucose the creates complications. It’s excess after-meal glucose surges that perhaps is making you sick. It’s almost like a plague in the U.S. and globally. You need to take steps against protecting your body against the after-meal glucose spikes which is the leading cause of premature death. Your fasting glucose level is a delayed marker of diabetes. Since you’ve fasted for 8 to 12 hours, it’s a consistent baseline. But it’s not revealing the whole story.
The real problem is the person who gets high blood sugar levels several hours after a typical meal. But your fasting glucose level looks normal on tests. This fools you into thinking you’re not headed for premature disease and death. Your ability to drop your glucose level to safe ranges will look normal on your blood tests and fool you. It will mask what is happening for decade after decade. It’s called postprandial which meals after a meal spike in glucose levels. The tests that measure long-term glycemic control such as hemoglobic A1c are not able to adequately detect your glucose surges that happen hours after your last meal.
If you want to find out more about the consequences of post-meal glucose surges, please read the article in the February 2012 issue of Life Extension magazine on page 7 by William Faloon, “Doctors Overlook Leading Cause of Premature Death.” It’s important that you find out how to control these surges with dietary changes.
You don’t want to see all those diabetic complications now seen in non-diabetics that range from heart and vascular disease to retinopathy when high blood sugar damages the tiny blood vessels in the retina. Your body doesn’t want to be swamped with excess glucose hours after a meal that perhaps didn’t contain anything that tasted sweet. Please be aware.
One example might be if your fasting glucose level is 80 and then two hours or more after a meal it’s more than 120 mg/dL, probably you have less than optimal glycemic control. You need to treat it with either nutrient-dense calorie restriction or other glucose-suppressing measures that are proven to be safe.
If your glucose readings after an oral glucose challenge is over 140, and your an older person, talk to your health professional team about what you can eat, when, and how to control it. Sometimes a standard green coffee bean extract can be of help in reducing glucose spikes. There may be nutritional measures you can take without prescription drugs, but talk to a variety of health care professionals on what can be done.
In the Life Extension article, it mentions to strive for a fasting glucose level below 86 mg/dL, which may not “be feasible in everyone.” The issue is whether you’re predisposed to higher glucose levels even though you have taken many different types of interventions. That’s why you need to know your own body limits and tailor a nutrition plan that works for you.
Aging people have “too much glucose,” say some health professionals because they eat too many calories from refined carbs. This leads to chronically elevated fasting glucose. Too many glucose surges in the blood for too many hours may cause reduced insulin sensitivity. At that point, the muscle cells are not able to remove the excess glucose from the blood to turn it into energy.
Other reasons may be too much glucose is stored in the liver and released into the blood. It could be that hours after eating the liver is still release glucose from meals past into the blood instead of from the food just eaten. And eating more than 3 ounces of meat at a meal also could have these effects. It depends on what you’re predisposed to do when glucose stored in your tissues for years or in the liver gets released into the bloodstream whether you eat one thing or another.
As you age your blood sugar rises. You’re now destabilized. In turn, the high blood sugar after a meal, perhaps hours after, stimulates an enzyme called glucose – 6- phosphatase, which causes more stored glucose to seep out of tissues and into your bloodstream which is already full of excess glucose (sugar). Now, you’ve lost control over normal glucose release. You’ve released too much sugar into your bloodstream.
The final result are high glucose spikes that cause diabetic-like complications in you when you don’t even have any diabetes because your blood sugar levels look normal when you take those fasting blood tests. Again, please read the Life Extension magazine article to see how the process works. The article contains information on the dangers of after-meal glucose spikes.
There are some nutrients that can help. But please, read the medical journal articles on the studies. There are 105 medical articles referenced in that article for you to check out. There is something you can do to help yourself via nutrition.
Also check out the study, “Impairment of endothelial nitric oxide production by acute glucose overload.” It’s published in the American Journal of Physical Endocrinology Metabolism, 2001, Jan;280(1):E171-8. Remember the old adage some biologists often say: If you want to raise the blood pressure in rats, feed them sugar.” See, Impairment of endothelial nitric oxide production by acute glucose overload.
Also see, Nitric Oxide May Prevent Hypertension Early in Diabetes by Counteracting Renal Actions of Superoxide. According to this study, The role of nitric oxide in renal and cardiovascular control in diabetes is controversial. There is good evidence that diabetes 4,19,20 and acute glucose administration 21–23 impair endothelial function, and the proposed mechanisms include inhibition of nitric oxide synthase 21,22,24 and quenching of nitric oxide by superoxide. 1,2,5,8,9,23.
In any case, is the popularity of green coffee bean extract in Sacramento and elsewhere based on its ability to suppress glucose-6-phosphates? Or are medical articles in magazines that sell supplements more about marketing? It’s your body. So do your research. What’s a reality, though, are the dangers of after-meal glucose spikes.
When after meal glucose levels surge above 140 mg/dL, risks increase for the medley of degenerative diseases and early aging. So what should you strive for, a fasting glucose level of no more than 85 mg/dL?
Or the optimal range of 70 to 85 mg/dL? That depends on your age and your genetic makeup. Basically, many doctors say that your blood glucose level reading should increase “no more than 40 mg/dL above your fasting value.” If it rises higher, maybe it’s your age, but more likely it’s what you’re eating and how your genes are handling what you eat daily over long periods of time. Do you eat based on taste, habit, or do you keep measuring your blood glucose levels after meals when you’re not diabetic?
Check out the International Diabetes Federation’s information. They warn that non-diabetics with after-meal blood glucose levels above (that is above not at that number) 140 mg/dL are at risk for many disorders.
You measure your blood glucose two hours after a meal. Please read the Life Extension article to get all the facts about the risks that include retinal damage, arterial blockage, inflammation, reduced coronary blood flow, and increased cancer risk.
Remember cancer loves to grow on sugar. So take precautions before you sit down to a meal to avoid those high blood sugar surges even when you’re not eating sugars or lots of carbs because you need the nutrients in your vegetables.
How can you lower your blood glucose levels with nuts and seeds? Check out the following online articles, Raw nuts lower elevated blood sugar levels and – Natural News (but beware of any possible fungus or toxins on some raw nuts). See, How To Lower Blood Sugar Article. And check out, Pistachio Nuts Can Lower Blood Sugars?
Also see, Foods That Lower Blood Sugar, and Go nuts to help lower your blood sugar – The Globe and Mail. According to a new study, eating about half a cup of nuts each day can help people with diabetes lower their blood glucose and cholesterol levels. The only issue in the study, according to the article, Go nuts to help lower your blood sugar – The Globe and Mail, is that the participants were all diabetics on prescription drugs.
People in this study were already taking diabetes medications and typically had good blood sugar control. Nuts provided a beneficial effect above what was achieved by medication.
For example, after three months, those who ate 2.5 ounces of nuts daily had better control of their blood sugar and lower LDL (bad) cholesterol levels than participants in the other two groups.
The full-nut eaters saw their hemoglobin A1C (HbA1C) blood test result drop by 0.21 per cent, a reduction that’s estimated to reduce the risk of damage to blood vessels by 8 per cent. (Over time, too much glucose in the blood can damage many parts of the body, including blood vessels, which can lead to heart attack and stroke.)
HbA1C is a marker for how much sugar has been circulating in your bloodstream over the previous two- to three-month period. The test measures how much of your hemoglobin – a protein in red blood cells – is coated in sugar. A higher HbA1C result indicates poorer blood-sugar control. The half-nut group saw their HbA1C decrease by 0.07 per cent while the healthy muffin group did not see a change.
LDL cholesterol levels also decreased in the full-nut group, even though they were taking cholesterol-lowering statin drugs and had a low LDL at the start of the study. (LDL cholesterol fell from 2.5 mmol/L to 2.3 mmol/L.)
The other groups did not see similar improvements. The idea is to find nutrition that non-diabetics not taking drugs, including older people with high blood glucose levels two hours after eating meals can use to prevent the acute damage that happens from frequent after-meal glucose spikes that happen daily for decades.
Why isn’t mainstream medicine telling people this information instead of just looking at their fasting glucose levels and telling them they’re okay? If you’re able to read the Life Extension article in the February 2011 issue, also check out the other article on page 80, “Proven methods to reduce fasting and postprandial glucose levels.” Usually the articles come online publicly a month after the print publication.
Speaking of popular white bread and Twinkies across the nation, New York’s Daily News reports, “The maker of Twinkies and Wonder Bread is filing for Chapter 11 bankruptcy protection for the second time in recent years.” Perhaps it’s the spiking prices of sugar and flour as well as rising labor costs. Seems these days, in my opinion, there are a lot of surges and spikes both in blood glucose levels and in the costs of ingredients that contribute to blood sugar spikes, so to speak.